Heat the oven to 350°F. For the corn and black bean salsa, stir together the beans, corn and tomato in a medium-sized bowl. Add the lime, olive oil, cumin and cilantro, stirring to combine. Set aside.

For the guacamole, cut the avocados in half and remove the pit. Scoop the avocado out with a spoon and place in a medium-sized bowl. Mash with a fork until mostly smooth with a few little chunks. Stir in the red onion, tomato, lime juice, garlic, and salt. Cover with plastic wrap until ready to serve.

To cook the nacho seasoned ground, heat the vegetable oil in a large non-stick skillet over medium heat. Add the Lightlife® Plant-Based Ground, breaking it up into small pieces with a wooden spoon. Cook for 5 minutes, occasionally stirring until lightly browned. Add the nacho spices–chili powder, cumin, smoked paprika, garlic powder, salt and smoky BBQ sauce, stirring to combine. Cook for 2 minutes more and then remove from the heat.

To assemble the nachos, spread the tortilla chips out onto a parchment paper-lined baking sheet and sprinkle with pepper jack shreds. Bake for 5 minutes until the tortilla chips are crisp and the shreds are beginning to melt.

Remove from the oven and then top with the nacho ground, sprinkle with corn and black bean salsa, radish and jalapeño slices and the green onion rings. Serve while hot with guacamole and lime wedges on the side for squeezing.